Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm getting close! In my new MES30, I find that the internal probe thermometer is reading higher than true internal temperature by at least 20 degrees. (I have a Taylor electronic professional meat thermometer.) - - Anyway, I am at actual Internal temperature of 168, so I have removed the...
Many thanks... Over the years I have learned that if you don't ask questions when you don't know - then you have a 50-50 chance of remaining ignorant if you make the wrong choice. I like the forum, and I am learning rapidly.
I'm a rank 'newbie', and even as I type my 1st smoke is underway, (MES30) - - I just looked at the 'graphic', is a Boston Butt like I have in my smoker and a "HAM BUTT" as shown in the graphic the same cut of pork?
It works, and has capability greater than my smoker skills. I bought the MES 30", with a window, light, remote control, and a smoker stand at Bass Pro Shop - Atlanta, GA.
~~:beercheer: ---- I agree with the apple juice rather than apple cider vinegar.
Many thanks to all for the advice. I think that I now have everything I need to make a reasonable start. It turns out my Boston Butt is 7 pounds, and larger than I had first thought, so I'll have to plan on...
My pork Butt is ready, and will go on my new Master Built 30" electric smoker (the first time I have ever smoked anything) tomorrow morning about 7AM. I have a 7# Boston butt, and from reading the forum posts I think I'll need to smoke it for ~10-11 hours at ~230 degrees.
I planned to use a...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.